Recipe:
Chef: James Overbaugh
Restaurant: Peninsula Beverly Hills
Red Pepper Rouille
(serves 4)
INGREDIENTS
• 8 red bell peppers or Heirloom Corno peppers
• 1 bulb garlic
• 1 Tbsp olive oil for rubbing peppers and garlic
• 1 large Russet potato
• 1 ½ cups extra virgin olive oil
• Salt and freshly ground black pepper
PROCEDURES
Preheat oven to 400ºF. Rub bell peppers with oil, place on pan and put in oven. Roast until blistered and remove. Place in a bowl, cover with plastic and allow skins to steam off. Remove skins, stems and seeds. Reserve.
Rub garlic with oil, place in a sauté pan, cover with foil and add ½ inch water to bottom of pan. Roast in oven until completely soft. Remove and cool. Cut in half and press garlic meat. Mash and reserve.
Thoroughly bake potato in oven. Remove and allow cooling.
Combine peppers, garlic, and potato in the bowl of a Cuisinart fitted with a sharp blade. Purée completely and begin slowly adding olive oil while machine continues to run. Continue until all oil has been added and a creamy emulsion has been formed. Season with salt and pepper, remove from bowl and transfer to bowl. Serve with crusty bread.
Special Tools: Cuisinart with blades
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